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Kutchi Dabeli, Streetfood, Chaat
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Dabeli | kachchhi dabeli recipe|Kutchi Dabeli

Dabeli is a Street Food that is tangy and filling too.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Brunch, Dinner, Snack
Cuisine: Gujarati, Indian
Keyword: Bachelor Recipes, Indian Street Food, Kid Friendly Food
Servings: 6
Calories:
Author: ArchanaPotdar

Ingredients

For the Garlic Chutney:

  • 3 dried red chillies soaked in warm water for 30-40 minutes
  • ½ Cup garlic
  • 1 Tablespoon Lemon juice
  • Salt to Taste
  • ¼ Cup anardana Pomegranate seed powder
  • ¼ cup Coriander Leaves chopped
  • 2 Tablespoon Oil

For the Potato Stuffing:

  • 3 medium Potatoes boiled and peeled
  • 1 small Onion chopped fine
  • 2 teaspoons dabeli masala
  • 1 pinch asafoetida
  • ½ teaspoon cumin seeds
  • 2 tablespoons tamarind chutney
  • 2 tablespoons Dates chutney
  • ¼ cup Pomegranate arils
  • ¼ cup Coriander leaves chopped
  • 2 tablespoons Oil
  • 2-3 tablespoons Water
  • Salt

For the Dabeli:

  • 6 Pav sliced
  • 2 Tablespoon Butter
  • ¼ Cup Peanuts Roasted
  • ½ Cup Nylon sev

Instructions

For the Garlic Chutney:

  • In a chutney pot grind the soaked red chillies, garlic, lemon juice and salt to a smooth paste. Use more water if needed. Transfer to a bowl and set aside.
  • (Take care: this is very pungent chutney. Use a spoon or use gloves, I touched the little left in the jar and just washed it up. Wiesr now after the experience here.)

Preparing the Potato Stuffing:

  • Mash the potatoes. Set aside.
  • Heat oil in a kadhai/wok and splutter the jeera/jeera/cumin add the hing/asafoetida.
  • Add the onion and fry till the onions become soft.
  • Add the mashed potatoes, and the tamarind chutney and the dates chutney, dabali masala, salt. Mix well.
  • Cook well for about 20-25 minutes. Add water as needed.
  • Let the mixture cool then add chopped dhania/ coriander leaves on top.Set aside.

Assembling the Dabeli:

  • Cut the pav in half if you wish I prefer to keep them attached on one side.
  • Apply butter and lightly toast the pav.
  • Apply the garlic chutney on one side and the tamarind and dates chutney on the other side.
  • Put a spoonful of the potato mixture and spread it a little.
  • Add the pomegranate, dhania/ dhania/ coriander leaves, ground nuts and sev on top.
  • Sprinkle the dabeli masala if needed. Cover with the top of the pav and serve.
  • Make the rest of the dabeli on similar lines.

Notes

You can mix the tamarind and dates chutney. In my place the sour and sweet preferences vary so I prefer to keep them separate. In place of dabeli masala you can try using pav bhaji masala.